I was standing at the sink, rinsing steam off a pan while the smell of warm potatoes floated through the kitchen, and I remembered how small weekday dinners at home become comforts; this simple Vegan Gnocchi made from just potatoes and flour gets dinner on the table fast and feels like a little treat even on the busiest nights.
Why You’ll Love It
This recipe works because it keeps things straightforward and forgiving, you can make the dough quickly, roll and cut without fuss, and the pillowy gnocchi cooks in minutes so it fits perfectly into a weeknight routine, everyone from picky kids to plant based adults enjoys the soft texture and mild flavor, and it pairs with whatever quick sauce you have in the fridge.
Serves 4
Prep Time: 25 minutes |
Cook Time: 12 minutes |
Total Time: 37 minutes
Ingredients
- 2 lb (900 g) russet potatoes, scrubbed
- 1 to 1 1/4 cups (125 to 160 g) all purpose flour, plus more for dusting
- 1 tsp fine sea salt for dough
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach or baby greens, roughly chopped
- 1/3 cup vegan basil pesto or 3 tbsp prepared pesto
- 2 tbsp toasted pine nuts or chopped walnuts optional
- Salt and black pepper to taste
Instructions
- Boil the potatoes whole with skins on until tender when pierced, about 20 to 25 minutes depending on size. Drain and let cool just enough to handle.
- While warm, peel the potatoes and pass them through a ricer or mash very well until smooth, avoid lumps. Spread on a clean surface to let steam escape for 5 minutes.
- Sprinkle 1 tsp salt and about 1 cup of flour over the warm potato, using your hands, gently combine and knead just until a soft dough forms, add up to 1/4 cup more flour only if the dough is sticky. Do not overwork.
- Divide dough into 4 portions, roll each into a 3/4 inch thick rope, cut into 3/4 inch pieces, press gently with a fork to create ridges if desired. Dust lightly with flour to prevent sticking.
- Bring a large pot of salted water to a rolling boil, cook gnocchi in batches, they are done when they float plus one minute, remove with a slotted spoon and transfer to a warm pan.
- In a large skillet, heat 1 tbsp olive oil over medium, add cherry tomatoes cut side down until blistered, add spinach and sauté until just wilted, toss in cooked gnocchi and remaining olive oil, add pesto, season with salt and pepper and warm through.
- Plate the gnocchi, sprinkle with toasted pine nuts, serve immediately.
Tips & Tricks
- Keep the potatoes dry after mashing to avoid adding too much flour which makes dense gnocchi.
- Use a ricer for the lightest texture. It is worth the few extra seconds.
- Work quickly with warm potatoes and do not overknead, stop when dough just comes together.
- Cook in small batches so the water returns to a boil quickly and gnocchi cook evenly.
- Freeze uncooked gnocchi on a tray until firm, then transfer to a bag for long term storage. Do not thaw before boiling.
Serving Ideas
- Weeknight dinner with simple pesto and a green salad.
- Cozy weekend meal with browned vegan butter and crispy sage.
- Dinner party plated with roasted cherry tomatoes and toasted nuts.
- Meal prep option served chilled in a lemony vinaigrette for a pasta salad twist.
- Holiday table as a plant based side paired with roasted vegetables.
Frequently Asked Questions
Can I make gnocchi without a ricer
Yes, you can mash very well with a potato masher, the key is eliminating lumps and drying the potatoes before adding flour.
How do I stop gnocchi from getting gummy
Use warm not hot potatoes, add only the minimum flour needed, and avoid overworking the dough to keep them light.
Can I use sweet potatoes or other vegetables
Yes swap in sweet potato or pumpkin, reduce added liquid and adjust flour slightly as these can be wetter than russets.
Vegan Gnocchi
This recipe works because it keeps things straightforward and forgiving, you can make the dough quickly, roll and cut without fuss, and the pillowy gnocchi cooks in minutes so it fits perfectly into a weeknight routine, everyone from picky kids to plant based adults enjoys the soft texture and mild flavor, and it pairs with whatever quick sauce you have in the fridge.
Ingredients
- 2 lb (900 g) russet potatoes, scrubbed
- 1 to 1 1/4 cups (125 to 160 g) all purpose flour, plus more for dusting
- 1 tsp fine sea salt for dough
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach or baby greens, roughly chopped
- 1/3 cup vegan basil pesto or 3 tbsp prepared pesto
- 2 tbsp toasted pine nuts or chopped walnuts optional
- Salt and black pepper to taste
Instructions
- Boil the potatoes whole with skins on until tender when pierced, about 20 to 25 minutes depending on size. Drain and let cool just enough to handle.
- While warm, peel the potatoes and pass them through a ricer or mash very well until smooth, avoid lumps. Spread on a clean surface to let steam escape for 5 minutes.
- Sprinkle 1 tsp salt and about 1 cup of flour over the warm potato, using your hands, gently combine and knead just until a soft dough forms, add up to 1/4 cup more flour only if the dough is sticky. Do not overwork.
- Divide dough into 4 portions, roll each into a 3/4 inch thick rope, cut into 3/4 inch pieces, press gently with a fork to create ridges if desired. Dust lightly with flour to prevent sticking.
- Bring a large pot of salted water to a rolling boil, cook gnocchi in batches, they are done when they float plus one minute, remove with a slotted spoon and transfer to a warm pan.
- In a large skillet, heat 1 tbsp olive oil over medium, add cherry tomatoes cut side down until blistered, add spinach and sauté until just wilted, toss in cooked gnocchi and remaining olive oil, add pesto, season with salt and pepper and warm through.
- Plate the gnocchi, sprinkle with toasted pine nuts, serve immediately.
Conclusion
This vegan gnocchi is a practical, comforting weeknight solution that still feels special, it comes together quickly, allows for easy swaps and holds up well to make ahead strategies, so try it once as written and then tweak sauces and nuts to match your week, you will find it forgiving and worth the small effort in the kitchen.
